1/4 cup slivered almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 t lemon zest
2 scallions, green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped; plus leaves for garnish
Kosher salt and freshly ground black pepper
Instructions
In a medium saucepan add a 2 count of olive oil. Add the red onion, apricots, and almonds; saute gently over low heat until translucent and slightly fragrant.
Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest, and cover.
Let sit for 10 min, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork.
Season, to taste, with salt and pepper. Toss gently to combine and garnish with fresh cilantro.
Originally Submitted
6/24/2011
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